TRUFFLE DAUPHINE POTATOES WITH PICKLED BEETS AND ROASTED ARTICHOKE PURÉE
Serves 6
Prep time 30 minutes + overnight in dehydrator + pickling
Cook time 45 minutes
pickled beets
• 2 beetroots, medium sized, peeled • 200ml white vinegar
• 200g sugar
• 30g sea salt
• 1 cinnamon stick
• 2 star anise
• 400ml water
1.1 Thinly slice the beetroot using a mandolin and layer in a shallow dish.
1.2 Place remaining ingredients in a pot and bring to a boil.
1.3 Pour the pickling water onto the sliced beetroot. Set aside till dish cools down. Keep chilled overnight.
beetroot crumbs
• 2 beetroots, medium sized
2.1 Peel the beetroots and use a grater to grate them into thin shreds.
2.2 Layer the shreds on a tray and put into dehydrator overnight at 40°C.
2.3 Once dried, break them into crumbs.
choux paste • 60ml water • 60ml milk
• 55g butter
• 2g salt
• 2g sugar
• 60g cake flour
• 7g charcoal powder • 100g eggs
3.1 Mix water, milk, butter, salt and sugar together in a saucepan. Bring to the boil. Use a spatula to stir and ensure that the butter is fully melted.
3.2 Remove the pan from the heat and slowly add in the cake flour and charcoal powder.
3.3 Return pan to stove and stir vigorously for 25-30 seconds. Remove from heat and continue stirring to avoid lumps from forming.
3.4 Place the saucepan back on the stove over low heat. Slowly add in the egg mixture and continue mixing until full incorporated into the dough. Set aside.
roasted artichoke purée • 300g artichoke bottoms • 30ml olive oil
• 1 tsp thyme
• pinch salt & pepper • 150ml cream
4.1 Preheat oven to 160°C.
4.2 Marinate artichoke bottoms in olive oil, fresh thyme, salt and pepper.
4.3 Place in oven and bake for 20 minutes.
4.4 Transfer artichokes to a pot. Add cream and bring to a boil. Remove from heat
4.5 While still hot, blend the mixture using a
hand-held immersion blender till smooth. 4.6 Sieve the purée and keep warm.
truffle cheese dauphine potato balls • 3 black truffles, chopped
• 150g Saint-paulin cheese
• 150g potatoes, boiled and mashed • vegetable oil for deep-frying
5.1 Heat oil in a large pan for deep-frying.
5.2 Mix in the chopped truffle, cheese and mashed potatoes into the choux paste mixture. 5.3 Scoop choux paste balls using an ice cream scoop. Deep-fry for 5 minutes till the balls float and are crispy.
assembly
• micro salad for garnish
6.1 Spread some artichoke purée as base on a plate.
6.2 Strain the pickled beets and place on a paper towel-lined plate to absorb excess liquid.
6.3 Arrange the potato balls on top of the purée. Garnish with pickled beet slices and micro salad.
6.4 Sprinkle with beetroot crumbs as desired.